Slice the colorful and meaty tomatoes in quarters and place them in a roasting pan. Thinly slice the leeks and onions and scatter those along the top and with the garlic. Then, with gloves on, cut the poblano peppers in to 2 inch pieces and throw them in the mix.
Drizzle the vegetables with olive oil and roast for 15 minutes at 350 degrees.
Once the vegetables are lightly charred but still crunchy, carefully place them in a food processor with the juice of one lime and blend until combined and finely chopped.
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